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Recent Bakes

October 30, 2011 - 9:20pm

GSnyde

Recent Bakes

Not much novel in my baking life lately.

Last weekend I tried bagels using 50% Type 85 flour and 50% High-gluten white flour (Sir Lancelot). The results were ok, but not as good as my previous formula (75% High-gluten flour and 25% bread flour). These were too extensible (could have lowered the hydration with the lower gluten flour blend) and the ends didn't want to cohere. The flavor was nice, but I think I'll stick with the proven recipe.

Friday I made a couple pizzas using Reinhart's Neo-Napolitano formula. This one was delicious, with tart apples, walnuts and gorganzola.

Then, today I made a nice batch of San Francisco Country Sourdough using my usual formula.

Comments

They all look good to me Glen! Nice SF Country SD, especially. And, apples and walnuts on a pizza? What an innovative idea. It sounds delicious with the gorganzola cheese, and it looks like you sliced the apples (Grannies?) very, very thin. They don't look like wedges, at least, not after cooking anyway. Is that your own creation?

Thanks, OWS. The apple-walnut-gorganzola pizza is a variation on a a fruit-nut pizza that's often on the menu at our favorite local pizzaria, Pizzeta 211. They make a Bosc pear and walnut pizza with a drizzle of balsamico. These apples are a home-grown heirloom variety grown by some friends of ours (I don't remember the name of the variety) and are very tart and crisp. I sliced them about 3/16" thick and they retained some toothiness. It's a delicious combo.

Glenn, I was scrolling on bakers blog, and when I saw your photos (especially the san francisco bread) I was convinced the author of this post is David... till I saw your name. The colour of that bread is identical to some of your brother's breads. I wonder if you use the same camera or same flours, or same steaming method... or the same starter? Anyway, it looks fantastic!

And that pizza... simple seasonal ingredients in a winning combination. I like it very much.

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